Changes in Protein Degradation and Non-Volatile Flavor Substances of Swimming Crab (Portunus trituberculatus) during Steaming

por Chen, Qin, Zhang, Yurui, Jing, Lunan, Xiao, Naiyong, Wu, Xugan, Shi, Wenzheng
Publicado 2022

Effects of Partial Replacement of NaCl with KCl on Protein Properties and Quality Attributes of Lightly Salted Tilapias Fillets

por Jing, Lunan, Xue, Jingqi, Jiang, Xin, Xiao, Naiyong, Pan, Hao, Li, Jiarou, Wang, Dajun, Jiang, Qingqing, Shi, Wenzheng
Publicado 2023